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Pepper-Roasted Salmon With Mustard-Herb Cream Sauce

BECKY LUIGART-STAYNER
Yield 8 servings (serving size: 5 ounces fish and 1/3 cup sauce)
Tofu gives this sauce its rich, creamy texture. Make sure the fillet is one piece of fish; If your supermarket doesn't have a large seafood selection, you may need to call ahead to order it.

Ingredients

  • 14 ounces light tofu, drained
  • 1 garlic clove, peeled
  • 1/3 cup fat-free sour cream
  • 3 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 cup chopped chives
  • 1/4 cup minced fresh dill
  • 2 teaspoons coarsely ground mixed peppercorns, divided
  • 1 (3-pound) salmon fillet
  • Olive oil-flavored cooking spray
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • Rosemary sprigs (optional)

Nutrition Information

  • calories 290
  • caloriesfromfat 44 %
  • fat 14.1 g
  • satfat 2.4 g
  • monofat 6.7 g
  • polyfat 3.2 g
  • protein 34.9 g
  • carbohydrate 2.7 g
  • fiber 0.9 g
  • cholesterol 99 mg
  • iron 1.5 mg
  • sodium 365 mg
  • calcium 41 mg

How to Make It

  1. Place tofu and garlic in a food processor, and process until smooth. Add sour cream, mustard, and lemon juice; process until blended. Stir in chives, dill, and 1/2 teaspoon ground peppercorns. Cover and chill.

  2. Preheat oven to 450°.

  3. Place the salmon, skin side down, on a baking sheet coated with cooking spray. Brush fillet with oil; sprinkle with 1 1/2 teaspoons ground peppercorns and salt. Bake at 450° for 12 minutes or until fish flakes easily when tested with a fork. Serve sauce with salmon. Garnish with rosemary sprigs, if desired.